Add all the ingredients to a large mixer bowl and whip on high speed until stiff peaks form. Prior to serving, make the whipped cream.Refrigerate 4-6 hours or until completely chilled.Once cooled, gently stir the sliced strawberries into the glaze, spoon the glaze over the cream cheese filling and spread the glaze evenly.It should have a pudding-like consistency. Allow to boil for 1 minute, then remove from heat and allow to cool until just warmer than room temperature. Cook over medium heat, stirring constantly until it begins to thicken and come to a boil.Add the strawberry puree and stir to combine. Combine the sugar and cornstarch in a saucepan.Spread the filling evenly into cooled pie crust.Carefully fold about 1/3 of the whipped cream into the cream cheese mixture, then add the remaining whipped cream and gently fold together. Add the whipping cream to a large mixer bowl and whip on high speed until stiff peaks form.Add the vanilla extract and mix until well combined. Add the cream cheese and sugar to a large mixer bowl and beat until well combined and smooth.Use pie weights to keep the crust from puffing up too much when baking. Place the pie crust in a 9-inch deep dish pie pan, crimp the edges and prick the sides and bottom with a fork.Overcooking it will cause the cornstarch to break down, making it a less effective thickener. Avoid Overcooking the Glaze: You should only let your glaze boil for about 1 minute.Let the Crust Cool Completely: Make sure your pie crust is completely cooled before you pour in the filling – you don’t want it to melt.For more tips on blind baking a pie crust, check out this helpful guide. I like to put parchment paper underneath the pie weights so I can remove them with ease when the time comes. If you don’t have pie weights, you can use dry rice or beans instead. Don’t Forget the Pie Weights: It’s always a good idea to utilize pie weights when you’re blind baking a pie crust.They are often quite soft, so they won’t slice or hold up well. Use Fresh Berries: I don’t recommend using frozen and thawed strawberries in this pie.Tips for Successĭo your strawberry cream pie justice by following the tips and tricks below. It’s best to add the fresh berries, glaze and whipped cream closer to serving so that the strawberries stay fresh (remember, the filling must chill for 4-6 hours). Yes, feel free to prepare the crust and filling up to two days in advance if desired. Enjoy! Keep your pie in the fridge until you’re ready to cut and serve it.Pipe Onto Pie: Pipe the whipped cream onto the outer edge of the pie and top it with the halved strawberries.Make Whipped Cream: Add all of the whipped cream ingredients to a large mixer bowl, whipping on high speed until stiff peaks form.Chill: Refrigerate the pie for 4-6 hours, or until it’s completely chilled.Add Strawberries to Pie: Gently stir the strawberries into the glaze, then spoon the glaze on top of the cream filling and spread into an even layer.Allow the glaze to boil for 1 minute, then remove it from the heat and let it cool until it’s just above room temperature. Cook & Let Cool: Cook the glaze over medium heat, stirring constantly until it begins to thicken and come to a boil.Combine Glaze Ingredients: Combine the sugar and cornstarch in a medium-sized saucepan.Set it in the fridge while you make the glaze. Spread Filling Into Crust: Spread the filling evenly into the cooled pie crust.Add to Cream Cheese Mixture: Carefully fold about 1/3 of the whipped cream into the cream cheese mixture, then add the remaining whipped cream and gently fold the two mixtures together.Beat Heavy Cream: Add the heavy whipping cream to a large mixer bowl and whip it on high speed until stiff peaks form.Beat Cream Cheese & Sugar: Add the cream cheese and sugar to a large mixer bowl and beat until the mixture is well combined and smooth.Remove the pie weights when the crust starts to brown, then bake it for an additional 3-5 minutes. Use pie weights to keep it from puffing up too much while it cooks. Blind Bake Pie Crust: Place the pie crust into a 9-inch pie pan and crimp the edges, then blind bake it.I really dig how simple this pie is – not only in terms of ingredients, but also when it comes to preparation.
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